Salsify Tagliatelle with Smoked Egg Yolk and Keen’s Cheddar and Vin Jaune Sauce

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Credit: DG Productions - Françoise Nicol

This recipe is a play on a classic French combination of Comté and vin jaune. I love the tang of Keen’s cheddar in this sauce, which goes wonderfully with the smoked egg and light crispiness of the salsify.

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Ingredients (4 people)
  • 350 g (12.35 oz) salsify roots
  • ice cubes

Keen’s Cheddar and VIn Jaune Sauce

Smoked Egg Yolk

  • 4 organic egg yolks
  • 200 ml (3/4 cup + 1 tbsp) cider vinegar

Salsify Crumble

Instructions

Step 1: Salsify Tagliatelle

Peel and trim the salsify, setting the scraps aside for the crumble. Wash the salsify well in cold water.

Use a vegetable peeler to make ribbons by shaving the length of the roots. Soak in a bowl of ice water for at least 30 minutes.

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